Article
Food Science & Technology
Shuguang Wang, Mouming Zhao, Hongbing Fan, Jianping Wu
Summary: In response to population growth, environmental concerns, and global climate changes, there is an increasing interest in using emerging proteins, such as insect and seaweed proteins, and underutilized agricultural/industrial by-products/waste. These proteins have the potential to produce bioactive peptides/hydrolysates that can benefit health by preventing cardiovascular diseases, cancers, and neurodegenerative diseases. This review examines the origin, preparation, characterization, and health properties of these bioactive peptides from emerging protein sources, as well as their potential uses and limitations in functional foods, dietary supplements, and nutraceuticals.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Sara A. Cunha, Ezequiel R. Coscueta, Paulo Nova, Joana Laranjeira Silva, Maria Manuela Pintado
Summary: This study focused on the production of protein/peptide-rich hydrolysates from microalgae C. vulgaris and investigated their bioactive properties. The hydrolysates showed antioxidant, antihypertensive, and antidiabetic potential, making them promising functional ingredients for food, nutraceuticals, and cosmetics.
Article
Chemistry, Multidisciplinary
Mohamed Abdelfattah Maky, Takeshi Zendo
Summary: Bioactive peptides were successfully produced from fish and beef skeletal muscles, showing antioxidant, angiotensin-converting enzyme inhibitory, and antimicrobial activities after hydrolysis and purification.
APPLIED SCIENCES-BASEL
(2021)
Article
Agriculture, Multidisciplinary
Meng Gui, Liang Gao, Lei Rao, Pinglan Li, Ying Zhang, Jia-Wei Han, Jun Li
Summary: The study demonstrated that sturgeon skin protein extract hydrolyzed by flavourzyme generated bioactive peptides with antioxidant, DPP-IV inhibitory, and ACE inhibitory activities. Peptides such as P1, P6, P11, and P12 showed strong bioactive properties and potential for use in the health food industry. The molecular docking analysis revealed the mechanisms of action for the bioactive peptides in inhibiting DPP-IV and ACE activities.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Juliana Machado Latorres, Sabrine Aquino, Meritaine da Rocha, Wilson Wasielesky, Vilasia Guimaraes Martins, Carlos Prentice
Summary: The study demonstrates that stable nanoliposomes containing white shrimp peptide fractions can be obtained through a liposome encapsulation technique, protecting the bioactive properties of the peptides. This method is essential for producing highly stable bioactive nanocapsules for potential applications in food formulations.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Review
Chemistry, Medicinal
Girija Gajanan Phadke, Nikheel Bhojraj Rathod, Fatih Ozogul, Krishnamoorthy Elavarasan, Muthusamy Karthikeyan, Kyung-Hoon Shin, Se-Kwon Kim
Summary: Developing peptide-based drugs from natural sources, such as aquatic organisms, shows promise in addressing lifestyle mediated diseases. Studies have shown that peptides enriched with bioactive properties can modulate human physiological functions beneficially, potentially offering new therapeutic options. However, further research and regulatory clearance are needed to explore the use of fish waste as a source of bioactive peptides for supplementation or therapeutics.
Article
Biochemistry & Molecular Biology
Mune Mune Martin Alain
Summary: Cowpea protein hydrolysates were prepared using three different enzymes and their bioactive properties were analyzed. In silico analysis revealed the presence of potential bioactive peptides in the primary structure of the proteins. The hydrolysate prepared with alcalase showed higher ACE inhibitory and DPPH scavenging activity due to its higher degree of hydrolysis and specific structural factors influencing the release of bioactive peptides.
JOURNAL OF FOOD BIOCHEMISTRY
(2023)
Article
Food Science & Technology
Rim Nasri, Ola Abdelhedi, Moncef Nasri, Mourad Jridi
Summary: Protein hydrolysates are potential sources of diverse bioactive peptides. Fermentation is an alternative approach to produce biopeptides, offering promising applications and challenges.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Dongyang Zhu, Zhen Yuan, Di Wu, Chao Wu, Hesham R. El-Seedi, Ming Du
Summary: Oyster proteins obtained from fresh oysters showed increased anti-diabetic and antioxidant effects after simulated gastrointestinal digestion. The α-glucosidase inhibitory activity, α-amylase inhibitory activity, DPPH radical scavenging activity, and ABTS radical scavenging activity of the oyster protein gastrointestinal digest were significantly increased. Additionally, the degree of hydrolysis, beta-turn structure, fluorescence intensity, free amino acid, and low molecular weight peptide content also increased during simulated gastrointestinal digestion.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Biochemistry & Molecular Biology
Maria Luz Maia, Clara Grosso, M. Fatima Barroso, Aurora Silva, Cristina Delerue-Matos, Valentina Fernandes Domingues
Summary: This study characterized shrimp shell waste from Palaemon serratus and Palaemon varians from the Portuguese coast. The waste showed antioxidant and antimicrobial activities, as well as high levels of carotenoids. These findings are important in recognizing the potential value of shrimp shell waste as colorants and preservatives with antioxidant protection capacity in the food industry.
Article
Biology
Mohamed Abdelfattah Maky, Takeshi Zendo
Summary: This study purified and characterized bioactive peptides with inhibitory action on ACE, antimicrobial and antioxidant properties from frozen chicken breast. Chicken hydrolysate showed potential as a natural preservative by reducing bacterial growth and lipid oxidation in chicken breast.
Article
Food Science & Technology
Jose Erick Galindo Gomes, Talita Camila Evaristo da Silva Nascimento, Cristina Maria de Souza-Motta, Gualberto Segundo Agamez Montalvo, Mauricio Boscolo, Eleni Gomes, Keila Aparecida Moreira, Maria Manuela Pintado, Roberto da Silva
Summary: This study successfully demonstrated the effective production of bioactive peptides from goat casein through hydrolysis by selected fungal proteases. The hydrolysates from URM 5848 and URM 4133 fungi showed strong antimicrobial, antioxidant, and antihypertensive properties.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Food Science & Technology
Waqas N. Baba, Bincy Baby, Priti Mudgil, Chee-Yuen Gan, Ranjit Vijayan, Sajid Maqsood
Summary: This study investigated the ACE inhibiting potential of peptic camel whey hydrolysates under different hydrolysis conditions. Through peptide sequencing and in silico analysis, specific peptides with potential ACE and renin inhibitory activities were identified. Enzymatic hydrolysis of camel whey proteins may release peptides with potential anti-hypertensive properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Chemistry, Applied
Arshdeep Kaur, Bababode Adesegun Kehinde, Poorva Sharma, Deepansh Sharma, Sawinder Kaur
Summary: Bioactive peptides from food sources have shown potential as therapeutic agents for hypertension by inhibiting ACE and reducing blood pressure. Research has focused on the isolation, hydrolysis, and biofunctionality testing of these peptides, providing valuable literature for hypertension treatment.
Article
Chemistry, Multidisciplinary
Silvia N. Rios-Morales, Edmundo Brito-De La Fuente, Beatriz Torrestiana-Sanchez
Summary: Lecithin-free egg yolk (LFEY) is a byproduct of egg yolk phospholipid extraction, containing a significant amount of egg yolk proteins and lipids. Proteolysis of defatted LFEY showed higher maximum rate of hydrolysis and Michaelis-Menten constant compared to full-fat LFEY. Defatting process induced conformational changes in egg yolk protein molecules, affecting their interaction with the enzyme.
Article
Agriculture, Multidisciplinary
Priyatharini Ambigaipalan, Fereidoon Shahidi
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2015)
Article
Food Science & Technology
Priyatharini Ambigaipalan, Abdulrahman S. Al-Khalifa, Fereidoon Shahidi
JOURNAL OF FUNCTIONAL FOODS
(2015)
Review
Food Science & Technology
Fereidoon Shahidi, Priyatharini Ambigaipalan
JOURNAL OF FUNCTIONAL FOODS
(2015)
Article
Food Science & Technology
Priyatharini Ambigaipalan, Fereidoon Shahidi
Article
Food Science & Technology
Fereidoon Shahidi, Priyatharini Ambigaipalan
CURRENT OPINION IN FOOD SCIENCE
(2015)
Article
Agriculture, Multidisciplinary
Gihan Abeywickrama, Samir C. Debnath, Priyatharini Ambigaipalan, Fereidoon Shahidi
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2016)
Article
Agriculture, Multidisciplinary
Priyatharini Ambigaipalan, Adriano Costa de Camargo, Fereidoon Shahidi
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2016)
Article
Chemistry, Applied
Priyatharini Ambigaipalan, Adriano Costa de Camargo, Fereidoon Shahidi
Article
Food Science & Technology
Md. Jiaur Rahman, Priyatharini Ambigaipalan, Fereidoon Shahidi
JOURNAL OF FOOD SCIENCE
(2018)
Review
Food Science & Technology
Fereidoon Shahidi, Priyatharini Ambigaipalan
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 9
(2018)
Article
Chemistry, Applied
P. Ambigaipalan, R. Hoover, E. Donner, Q. Liu
Article
Food Science & Technology
P. Ambigaipalan, R. Hoover, E. Donner, Q. Liu, S. Jaiswal, R. Chibbar, K. K. M. Nantanga, K. Seetharaman
FOOD RESEARCH INTERNATIONAL
(2011)
Article
Food Science & Technology
P. Ambigaipalan, R. Hoover, E. Donner, Q. Liu
FOOD RESEARCH INTERNATIONAL
(2013)
Article
Chemistry, Applied
Priyatharini Ambigaipalan, Won Young Oh, Fereidoon Shahidi